Best Cheeseburger Empanadas Recipes

CHEESEBURGER EMPANADAS

Steps:

• Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
• Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
• Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
• Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
• Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.

CHEESEBURGER EMPANADAS

Steps:

• Heat oven to 375ºF.
• Mix flour and baking powder in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing filling.
• Brown meat with onions in large nonstick skillet; drain. Add ketchup; cook and stir on medium heat 2 min. Cool completely.
• Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into meat mixture; spoon about 1/3 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
• Bake 18 to 20 min. or until golden brown.

BACON CHEESEBURGER EMPANADAS

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add in the onion and cook until it begins to turn translucent about 2-3 minutes.
• Add in the ground beef and salt and pepper and cook down until the beef is fully cooked and the onions are tender. Remove from the heat and allow to cool.
• In a large bowl with a spatula, mix together the cooked ground beef, bacon, cheese, ketchup, mustard, and Worcestershire sauce until combined.
• Preheat the oven to 400 F. Spray a baking sheet with cooking oil and set aside.
• On a lightly floured surface, roll out the pie dough (either homemade or store-bought). Cut into circles with a large biscuit cutter.
• Spoon ½ teaspoon of the burger mixture into the center of each empanada.
• In a small bowl, whisk one egg and using your fingers or a pastry brush, brush a border around the perimeter of the empanada.
• Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.
• You can refrigerate the uncooked empanadas for up to 3 hours.
• Transfer empanadas to the prepared baking sheet and bake for 20-25 or until they are golden brown.
• Transfer to a platter a serve immediately.